Chilled dishes and process for preparing same

Abstract

The present invention is directed to a process for making a microwavable dish comprising vegetables, sauce and a carbohydrate, wherein the dish is Refrigerator-stable after packaging and prior to microwaving, even at a pH of greater than or equal to about 5. The vegetables are provided fresh and / or IQF, heated in water, and steamed. The steamed vegetables are mixed with sauce and carbohydrate components, refrigerated after packaging and prior to microwaving, and maintain good textural, visual and taste characteristics. Specifically, the vegetable component has a Just About Right / Acceptable Texture and a Firmness of at least about 5.46 Kg force.

Description

FIELD OF THE INVENTION[0001]The present invention is directed to a process for making Refrigerator-stable vegetable-containing dishes with cooked sauce and optionally a carbohydrate component that are suitable for heating in a microwave oven, and dishes produced thereby. More particularly, the resulting mixture of vegetables, sauce and carbohydrate component can be hot packed or heated after packaging. The vegetables of the present invention are uniformly cooked and mixed, and unexpectedly, maintain good textural, visual, and taste characteristics after packaging and refrigerating, and after being heated for serving.BACKGROUND OF THE INVENTION[0002]Many consumers enjoy the convenience of ready-to-serve microwavable foods. While microwavable foods that are stored in frozen form may be minimally processed and still achieve microbial stability, such foods which are to be stored at chilled or refrigerated conditions require significantly more harsh temperature and time conditions in ord...

AI Technical Summary

Benefits of technology

[0020]a firmness of at least about 5.46 Kg force, preferably at least about 6.07 to about 30 Kg force, more preferably about 6.07 Kg force to about 10 Kg force.

Problems solved by technology

Unfortunately, many food products, especially vegetables, are cooked and processed in such a way that during and subsequent to being packaged in a microwavable pack, the food products lose their structural integrity as well as their visual and taste characteristics.

Additionally, processing of vegetables of a variety of types, sizes, and densities has proven difficult for uniform mixing thereof.

Particularly challenging is textural integrity of broccoli and red peppers which are easy to overcook (thereby resulting in “mushy” texture that is too soft).